Seasonal Slice: Apple and Pumpkin Recipes for Your Fall Cravings

Seasonal Slice: Apple and Pumpkin Recipes for Your Fall Cravings

- in 2022 Editions, Food, Magazine, September 2022
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My family and I go to the apple orchard every year and there we pick tons of apples and a few pumpkins. At the apple orchard we browse for perfect apples. My family and I compare varieties and ask each other which one is our favorite and why.

In addition to picking apples and pumpkins, we love to go through the corn mazes, on the wagon rides, eat the apple cinnamon donuts and drink apple cider. It is so much fun and delicious.

When we are done picking apples, we stroll through the pumpkin patch to pick out the best pumpkins. Usually, we get three – one big one that we carve and two smaller pumpkins (one for each twin) that we bake with.

This is a tradition that my twins and I really look forward to.

Once we finish our day we have multiple bags of apples and a few pumpkins, so what do we do with all of this?

Here are some delicious ways we use the apples and pumpkins that we get at the apple orchard. My hope is that you and your family can find a few recipes that you love and make them a part of your fall tradition.

 

 

Pumpkin Cookies

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter (1 stick), softened

1 cup pumpkin purée 

1 large egg

1 tablespoon vanilla extract

 

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Grease baking sheets.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. 
  3. Beat sugar and 1/2 cup (1 stick) butter in a large mixer bowl until well blended. Beat in pumpkin, egg, and vanilla extract until smooth. Gradually beat in flour mixture. 
  4. Drop by rounded tablespoon onto prepared baking sheets.
  5. Bake for 15 to 18 minutes or until the edges are firm. 
  6. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Adapted from Very Best Baking

 

Roasted Pumpkin Seeds 

I used to feel bad about throwing away the seeds after I prepped the pumpkins for roasting or carving, so I started roasting them. Pumpkin seeds are good as a snack or in a salad. 

It is important to clean the seeds off before you roast them to remove the pumpkin. I get as much of the pumpkin off of the seeds before I put the seeds in a bowl of water. Rinse the seeds off and then put them on a paper towel to dry them.

Directions:

  1. Preheat the oven to 300 degrees Fahrenheit 
  2. Place pumpkin seeds on a baking sheet 
  3. Toss the seeds in olive oil
  4. Sprinkle salt and any other seasoning (I add pepper, garlic too) that you like on the seeds and ensure there is a good coating of oil and seasoning
  5. Arrange the seeds on a baking sheet
  6. Bake for about 45 minutes or until golden brown
  7. Check on your seeds about every 10 minutes so they don’t overcook

Adapted from All Recipes

 

Dutch Apple Pie (My twins call this apple crumble)

Ingredients: 

Crust:  1 store bought crust

Crumb Topping:

1/2 cup packed light brown sugar

3/4 cup all-purpose flour

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/8 teaspoon salt

6 tablespoons unsalted butter, melted

1 tablespoon vanilla extract

 

Apple Filling: 

2.5 pounds (about 8 small) apples peeled cored and thinly sliced*

2 tablespoons unsalted butter, melted

1 tablespoon fresh lemon juice

1/2 cup granulated sugar

3 tablespoons unbleached all-purpose flour

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

1 tablespoon vanilla extract

 

Directions:

Preheat oven to 425 degrees Fahrenheit

Prepare crust as directed on the package*

For the crumb topping:  

  1. Add brown sugar to a medium mixing bowl and break up with fingertips. Add 3/4 cup flour, nutmeg, cinnamon, and salt and whisk.
  2. Stir vanilla into 6 tablespoons melted butter. Pour into the flour mixture and toss until evenly moistened. Transfer to the refrigerator while you prepare filling.

 

For the apple pie filling:  

  1. In a large mixing bowl toss sliced apples with remaining 2 tablespoons melted butter and lemon juice. 
  2. Add sugar, 3 tablespoons flour, cinnamon, nutmeg, and vanilla. 
  3. Toss mixture to evenly coat.

 

To assemble pie: 

  1. Pour apple mixture into the pie dish, spreading and pressing into an even layer and turning slices to ensure all of them fit in.
  2. Remove crumble from refrigerator, break into small clumps and sprinkle evenly over the top of the pie.
  3. Place the pie on a rimmed baking sheet and bake in preheated oven until apples are almost fully tender when poked with a toothpick (they should have a just little give as they will continue carryover cooking as the pie cools), about 45 – 55 minutes. Check pie a few times throughout baking to ensure the topping or crust isn’t overly browning, if needed tent with foil. If it’s not browning enough you can move oven rack up one level.
  4. Remove pie from oven and let cool on a wire rack (it will take about 2 hours of cooling). 
  5. Serve just warm or with ice cream if desired.

Adapted from Cooking Classy.

 

Notes: Sometimes I buy one already in the pie tin to save time or I buy a frozen pie crust.  If you buy a frozen one, then take it out of the freezer a couple of hours before you plan to use it so it is thawed (otherwise it will break apart.)

 

Apple Slices with Peanut Butter

  1. Wash the apple
  2. Slice the apple
  3. Scoop peanut butter (almond butter and sunflower butter work well too)
  4. Enjoy.

 

Aisha Taylor is a single mother of twins who helps corporate moms create the financial foundations to support turning their idea to income so they can exit their full-time job, walk in purpose, and spend more time with their children.  Aisha has been featured in Black Enterprise, Jet Magazine, ESSENCE, Go Banking Rates, and The Detroit Free Press.  To connect with Aisha, visit myideatoincome.com or email [email protected]. She is also a Northeast Ohio Blogger of “FNPhenomenal”.

About the author

Aisha Taylor is a single mother of twins who helps corporate moms create the financial foundations to support turning their idea to income so they can exit their full-time job, walk in purpose, and spend more time with their children. Aisha has been featured in Black Enterprise, Jet Magazine, ESSENCE, Go Banking Rates, and The Detroit Free Press. To connect with Aisha, visit www.myideatoincome.com or email [email protected]

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